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Great as an appetizer over rice, these mini meatballs have a marvelous tropical sauce. Because they’re baked instead of simmered, this recipe takes less prep time than conventional meatballs.
1 and 1/2 pounds (680 grams) ground beef
1/2 small onion, grated
1/4 cup Yehuda Matzo Meal
1 medium potato, grated
1 egg
1/4 cup water
1/2 teaspoon ground ginger
1 teaspoon salt
1 tablespoon Bartenura Olive Oil
2 tablespoons Gefen Cornstarch
1/2 cup brown sugar
1 (20-ounce/567-gram) can Glicks Pineapple Chunks, drained, juice reserved
1/3 cup vinegar
1 tablespoon Glicks Soy Sauce
1/3 cup chopped green pepper
Preheat oven to 350°F (180°C).
In a large bowl, combine all meatball ingredients. Shape mixture into walnut-sized balls.
Place meatballs on a baking sheet and bake for about 20 minutes or until meat is no longer pink. Drain excess fat.
Meanwhile, in a small saucepan over a medium flame, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar, and soy sauce. Mix until smooth. Cook, stirring constantly, until mixture thickens and boils, about five minutes.
Stir in the green pepper and pineapple chunks. Heat through. To serve, pour sauce over meatballs.
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